Coconut Laddoo Recipe – How to make Delicious Nariyal Ladoo

post modified on March 2

Written by Puja

Coconut Laddoo Recipe is a traditional, utterly delicious Indian Sweet, prepared during festivals like Dussehra, Diwali, Ganesh Chaturthi, etc.

coconut laddu

What the Coconut Ladoo Recipe?

Coconut laddu is an old-fashioned Indian sweet loved by every age group. It’s soft, chewy and melts in your mouth!

Coconut laddoos are an absolute delight to make especially when you are running out of time and you have to make some sweets instantly for your guest or whenever you crave for some instant sweets. The moment you put these in your mouth, they melt bursting out with fresh flavors.

These coconut ladoos always reminds me of my childhood. In those days this was the only sweet which my Mom used to make during Dusshera. And in fact, we never knew that coconut could be used for anything else. We always thought that Coconut is used to make coconut laddoos until I married a South Indian and found that there were so many different things that you can make with Coconut.

coconut ladoo

Here are some of the other recipes that you can make with Coconut:

Traditional Steamed Coconut and Jaggery Modak Recipe

Gur aur Nariyal ka Paratha Recipe

Chocolate Coconut Laddoo

People make coconut laddu as per their taste and preferences, some makes it with jaggery and some others make them with condensed milk to give these ladoos extra richness.

The bottom line is, no matter what you add and how you make, coconut ladoos taste best. This recipe is absolutely hassle-free and you can always make these in advance for any festival or puja.

So today I am sharing my mom’s coconut laddoo recipe with you all, which is very simple and easy to make and just requires three ingredients. Hope you will love them as much as I do.

coconut laddoo

And Mom says that there are two more things you can do to make it even more instant. They are –

First, simply pulse the coconut with the skin on in the blender, though the colour would be a bit darker than usual. But they are equally good in taste.

Second, you can add coconut, sugar and cardamom in one go in a pan, heat it, and when you find that the mixture is becoming sticky and you can make a ball, then switch off the gas and you are done. Just make ladoos and serve.

coconut laddoo

Basic Ingredients used for this recipe:

Coconut: Fresh coconut tastes best to make these laddoos. But you can also use frozen coconut or desiccated coconut.

Sugar: I have used sugar to sweeten the ladoos, but you can also use jaggery, palm jaggery or condensed milk to sweeten the balls. The coconut ladoos made with jaggery are the best.

Cardamoms: Cardamom is authentic and traditional. Cardamoms are used to flavor the coconut ladoos. For alternative flavorings, you could also try saffron, or a few drops of rose water.

I have added little cashew nuts to it, which is completely optional but if you want, feel free to add your preferred nuts.

coconut laddoo

Coconut Laddoo Recipe

Coconut Laddoo is a traditional, utterly delicious Indian Sweet, prepared during festivals like Dussehra, Diwali, Ganesh Chaturthi, etc.
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Course: Dessert
Cuisine: Indian
Keyword: coconut laddoo recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 25 Laddoo
Calories: 31kcal
Author: Puja


  • 2 nos Coconut would make about 2 cups of freshly grated coconut
  • 1 cup Sugar
  • 1/2 tsp Cardamom Powder


  • Add sugar and water to a pan and cook on a low flame.
  • Cook until the solution starts to thicken or until you get the one thread consistency.
  • Now add the grated coconut and cardamom powder to it. Stir well.
  • Keep stirring frequently until you get a thick and sticky mixture.
  • Turn off the flame and allow it to cool a bit.
  • While it’s still a bit warm.
  • Take a spoonful from the mixture and shape it into round balls by pressing it between your palms.
  • If the mixture gets cold, then making the coconut ladoo is impossible.
  • In this case, return the pan or bowl on the fire and slightly warm the mixture and continue to make the ladoo.
  • So the coconut laddus are ready to be served.


I would recommend using freshly grated coconut for this recipe.
Desiccated coconuts or dry coconuts will not give a rich and moist taste. Instead of sugar, you can use condensed milk or jaggery for this recipe.
You can refrigerate these coconut ladoos for up to two weeks if stored in an airtight container. But you can’t keep it for long outside, as they tend to get spoilt easily. So it is advisable to finish it off in a day or two.


Nutrition Facts
Coconut Laddoo Recipe
Amount Per Serving
Calories 31 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 1mg0%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

Frequently Asked Questions about Coconut Laddu Recipe

Is desiccated coconut the same as grated coconut?

Grated (or regular, shredded) coconut contains more moisture and larger flakes as compared to desiccated coconut. Desiccated coconut is smaller, drier, and ground. It’s the shape that works best in this recipe.

How many calories are in coconut ladoo?

One ladoo is 63 calories. As always, cross-check with your preferred nutrition calculator if following any diet plan.

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A lot of time, effort, and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.

A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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